Custom Recipe Book

Lamb Curry
Lamb Curry

Ingredients:

  • 1KG Lamb (cut into small cubes) 
  • 75ml Oil / 30g clarified butter (ghee) 
  • 1 Onion diced 
  • Salt to taste 
  • 1 Tomato diced 
  • 1 tsp fresh crushed ginger & garlic paste 
  • 4 medium potatoes - quartered 
  • Coriander leaves 
  • 5 tbsp Lamb curry mix 
  • Chilli Powder - to add more heat (strong)

Method:

  1. Cut meat, wash and drain water
  2. Heat oil / butter in a pot, add diced onions.
  3. Add lamb curry mix and ginger and garlic paste.
  4. Add lamb pieces to pot and allow to cook on low heat for 30 minutes.
  5. When excess water evapourates, add diced tomatoes.
  6. Cook tomatoes, add potatoes and 250ml water. Close lid and allow to cook.
  7. When vegetables and meat are cooked, add salt to taste and garnish with coriander leaves.


Cooking Time - 1 hour 

Serve with rice / roti / dumplings, salads and pickles.


Chicken Curry 2
Chicken curry

Ingredients:

  • 1KG Chicken pieces with bone / 1KG Chicken fillets (cut in cubes) 
  • 75ml Oil / 30g clarified butter (ghee) 
  • 1 Onion diced 
  • Salt to taste 
  • 1 Tomato diced 
  • 1 tsp fresh crushed ginger & garlic paste 
  • 4 medium potatoes - quartered 
  • Coriander leaves 
  • 5 tbsp Chicken curry mix 
  • Chilli Powder - to add more heat (strong)

Method 

  1. Cut chicken, wash and drain water
  2. Heat oil / butter in a pot, add diced onions.
  3. Add chicken curry mix and ginger and garlic paste.
  4. Add chicken pieces to pot and allow to cook on low heat for 30 minutes.
  5. When excess water evapourates, add diced tomatoes.
  6. Cook tomatoes, add potatoes and 250ml water. Close lid and allow to cook.
  7. When vegetables and chicken are cooked, add salt to taste and garnish with coriander leaves.

Cooking Time - 1 hour 

Serve with rice / roti / dumplings, salads and pickles. 


Prawn Makhani
prawn makhani

Ingredients:

  • 1KG Prawns (devained) 
  • 75ml Oil / 30g Clarified Butter (Ghee)
  • 1 Onion diced 
  • Ginger and Garlic Paste 
  • Salt to taste 
  • 100 - 125ml Choice Cream / coconut cream 
  • 5 tsp Prawn Makhani Mix

Method 

  1. Wash prawns and drain water 
  2. Add oil / butter to a pot (on low heat)
  3. Add in diced onions and fry until translucent.
  4. Add ginger and garlic paste, prawn makhani mix and stir well. 
  5. Add prawns to pot and salt to taste. Allow prawns to cook for 10 / 15 minutes before adding in the tomato paste.
  6. Allow to cook for a further 10/15 minutes until the gravy becomes thick.
  7. Add in cream (best cream to use is choice cream) and allow to cook for another +/- 2 minutes or until cream is well incorporated and remove from stove. 

Cooking time: 30minutes 

Serve with rice / roti / naan & salads